Beat eggs with sugar just enough to blend whites and yolks, add milk, stir until sugar is dissolved; cook, stirring over hot water until the custard thinly coats the spoon; remove quickly from fire, add flavoring if desired and strain into pitcher or glass sauce dish; serve cold.
Or, pour hot milk slowly stirring, over beaten eggs and sugar, strain and pour into buttered custard cups, set in pan of hot water, bake slowly until creamy all through, or till a silver knife will come out clean when run into custard. Do not allow the water around the cups to boil at any time. Cool as rapidly as possible. The straining of custards has much to do with their smoothness and lightness. If the boiled custard should curdle from too long cooking, beating with the dish in cold water may restore the smoothness, but not the flavor.
In making a large quantity of custard, set as soon as creamy into cold water and stir until below the coagulating point or the custard will become curdled by its own heat.
1 pt. milk 2 tablespns. sugar yolks of 3 eggs
Follow directions for boiled custard. The custard may be served with an uncooked meringue of the whites of the eggs, sprinkled with chopped candied cherries or dotted with jelly.
The white of 1 egg with 2/3 to 1 tablespn. of sugar and a trifle of salt, to every 2/3 or 1 cup of milk. (Good with either quantity of milk.) Bake in pan of hot water in very slow oven for 40 m, to I hour, according to heat of oven and shape and size of dish.
1 qt. milk 1 1/2 tablespn. corn starch
4 tablespns. sugar 1 egg salt
Blend corn starch with a little of the cold milk and pour slowly into remainder of milk heated to boiling with the sugar; boil up well, or cook in double boiler 10 m., add a little to the beaten egg, and when smooth, turn egg all at once into hot mixture; stir well, remove from fire, add salt and flavoring and strain.
4 or 5 tablespns. lemon juice with water to make 1 cup
1/2 cup sugar 2 whole eggs and 1 yolk salt
Beat eggs and sugar together, pour hot lemon juice over, stirring; cook, strain, turn into dish or glasses. Just before serving drop on sweetened beaten white of egg and dot with squares or diamonds of jelly.
1 cup cereal coffee 2 eggs
1 level tablespn. sugar 1/2 teaspn. vanilla
Steep 2 tablespns. cocoanut in coffee and strain out if convenient. Boil or bake. Serve with whipped cream.
1 qt. milk 4 or 5 tablespns. sugar
3 eggs flavoring
Beat whites of eggs stiff with half the sugar, flavor, drop by spoonsfuls on to hot (not boiling) milk; when puffed a little, turn with silver fork remove with skimmer or wire spoon when well heated through. Turn milk into double boiler, add yolks and sugar, cook, strain, cool. When cold, flavor and turn into large dish or several glasses; lay puffs on top and dot with jelly or some confection, or sprinkle with chopped candied cherries. A few fresh rose leaves scattered over are not unsuitable.
1 pt. milk 1/4 cup sugar
3 eggs 1/2 glass jam or jelly
Make boiled custard of yolks, sugar and milk; when cold, flavor or not and turn into glass dish. Beat whites of eggs to stiff froth and beat in any desired jam or jelly. Beat until very firm, drop on to custard. Serve with cake or wafers.
Raspberry jelly or jam with 1 tablespn. currant jelly makes a nice combination for flavor. The dish may be lined with lady fingers or slices of sponge cake before custard is poured in. Water may be used instead of milk for the custard.
Cook without paring 3 medium sized apples in as little water as possible; press through sieve, add 2 tablespns. butter, 1/4 - 1/2 cup sugar and the yolks of 3 eggs beaten with 1/4 cup sugar, with 1 pt. of milk and 1/2 teaspn. of vanilla or a few drops of lemon extract; bake in moderate oven until creamy, cover with meringue of whites of eggs beaten with 1 tablespn. of sugar; dust with powdered or granulated sugar and brown delicately. Serve cold.